Now I’m sure this is not what you were expecting from me for a Thanksgiving week post (if any one expects anything from this blog, because I certainly don’t, that’s part of the fun), but I will be heading out of town for most of the week to spend my Thanksgiving with my family in the lovely wilds of Missouri and I will NOT, emphasis on the NOT, be bring my computer or engaging with the wider digital world. Again part of the fun. In my absence I have decided to leave you with this cherry brownie recipe that I concocted a couple of weeks ago, and no. this is not a traditionally Thanksgiving-y recipe, but it is a really REALLY good recipe that needs to be shared. It’s a surprisingly simple recipe, and it just might give you a jump start on your other holiday baking.
Recipe makes a 9″ x 13″ pan of brownies.
- 1 cup (1/2 lb) Butter
- 8 oz Unsweetened baking Chocolate (broken or chopped into pieces)
- 8 oz Semisweet Chocolate Chips
- 4 Eggs
- 2 tsp Vanilla Extract
- 1 1/2 cups Brown Sugar
- 3/4 cup Flour
- 1 cup tart Cherry Jam
- Preheat the oven to 350.
- Line a 9″x13″ pan with greased aluminum foil.
- Melt the 15 oz of chocolate with the butter. Stir until completely combined.
- In a separate bowl, beat the eggs and the brown sugar together.
- Add the vanilla.
- Add the melted chocolate, and continue to beat.
- Sift in the flour.
- Beat until all of the ingredients are combined.
- Pour the batter into the greased pan.
- Drop globs of cherry jam on top of the brownie batter, and then use a knife to marble the cherry jam and brownie batter together.
- Bake for 35 – 40 minutes.
Here are a few links to past Ephemeral Bee Thanksgiving related posts: